Stuffed tomatoes: A versatile delight for every dinner table

When the garden is brimming with delicious vegetables, it's a shame not to take advantage of these delights. Tasty tomatoes are great in a salad or on a sandwich and also in a stuffed version. This is a simple recipe for a delightful dinner that you can prepare quickly.

Stuffed vegetables are mainly associated with bell peppers and courgettes, but tomatoes can be equally delicious. They can be stuffed with meat in tomato sauce, groats, cheese, and vegetables. After baking, they become sweet, soft, and even more delectable.

Tomatoes taking the main stage in a dinner dish? We're definitely on board. When choosing vegetables for this recipe, go for large, impressive varieties such as beefsteak or heirloom.

The combination of juicy tomatoes, aromatic minced meat, and mouth-watering cheese guarantees empty plates after dinner.

Ingredients:

• 500 grams of minced meat,
• 12 large tomatoes,
• 1 onion,
• 2 cloves of garlic,
• 300 grams of yellow cheese,
• oregano, basil,
• salt and pepper to taste,
• oil or olive oil for frying.

Instructions:

1. Sauté the onion and garlic in heated olive oil.
2. When the vegetables are translucent, add the minced meat—season with salt, pepper, oregano, and basil.
3. After frying, set aside to cool.
4. Cut off a piece from the top of each tomato and hollow out the interior with a teaspoon.
5. Blend the scooped tomato pulp and add it to the meat.
6. Grate the cheese. Add one-third of it to the sautéed and cooled meat and mix.
7. Fill the hollowed-out tomatoes with the meat mixture and sprinkle the remaining cheese.
8. Transfer to an ovenproof dish and place in an oven preheated to 180°C. Bake for 25-30 minutes.

For a vegetarian, light, and nutritious version, try a filling made of couscous, walnuts, and parsley, somewhat inspired by Lebanese tabbouleh salad.

Ingredients:

• 4 large tomatoes,
• 60 grams couscous,
• 1 ball of mozzarella,
• 1 handful of walnuts,
• 2 tablespoons of parsley.

Instructions:

1. Cut off the tops of the tomatoes, hollow out the pulp, and blend it.
2. Cook the couscous according to the package instructions.
3. Pour the heated tomato pulp over the couscous, add chopped parsley, chopped walnuts, and diced mozzarella, and mix.
4. Fill the tomatoes with the mixture.
5. Bake at 180°C for 10-15 minutes.

Enjoy your meal!